Description
This Crockpot Lemon Garlic Butter Chicken Thighs recipe offers tender, juicy chicken infused with zesty lemon and savory garlic, enhanced by a rich pat of melted butter. Perfectly seasoned and slow-cooked for maximum flavor and ease, this comforting dish is ideal for an effortless weeknight meal or weekend dinner.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless skinless chicken thighs
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
Lemon and Garlic
- 1 medium lemon, zested and juiced
- 1 tablespoon minced garlic
Butter
- 6 tablespoons salted butter, cut into slices
To Garnish (Optional)
- 1 medium lemon, sliced
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Chicken: Place 3 pounds of boneless skinless chicken thighs into the bottom of a 5 to 6-quart slow cooker, ensuring they are spread out evenly.
- Mix the Seasoning: In a small bowl, combine 2 teaspoons paprika, 1 1/2 teaspoons salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes. Sprinkle this mixture evenly over the chicken thighs for balanced seasoning.
- Add Lemon and Garlic: Zest and juice 1 medium lemon. Pour the lemon juice over the chicken in the slow cooker. Sprinkle the lemon zest and 1 tablespoon minced garlic atop the chicken to infuse bright, aromatic flavors.
- Butter Topping: Dot the top of the chicken with 6 tablespoons of salted butter, cut into tablespoon-size pieces. This will melt during cooking, enriching the dish with a creamy, buttery taste.
- Cook the Chicken: Cover the slow cooker and cook the chicken on low heat for 4 to 5 hours or on high for 3 hours. Cook until the chicken is tender and reaches an internal temperature of 172°F (74°C) to ensure it is fully cooked and safe to eat.
- Garnish and Serve: If desired, slice 1 medium lemon and top the cooked chicken with these slices along with 1 tablespoon of chopped fresh parsley for a fresh, colorful finish. Serve the chicken hot, drizzled with the flavorful cooking juices.
Notes
- For best flavor, use fresh lemon and fresh garlic.
- Internal temperature should reach 172°F for tender dark meat, but 165°F is the USDA minimum for safety.
- You can substitute unsalted butter and add salt accordingly if preferred.
- Adjust crushed red pepper flakes to control the heat level to your taste.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently to retain moisture.
- This recipe is easily doubled for larger gatherings if your slow cooker is large enough.
Nutrition
- Serving Size: 1 serving (approx. 6 oz chicken)
- Calories: 380
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 120 mg
